• BH&G 3421

    From Dave Drum@1:229/452 to All on Sun Jul 25 11:20:40 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Delicata Squash Salad w/Pork Medallions
    Categories: Squash, Pork, Fruits, Herbs, Greens
    Yield: 4 Servings

    12 oz Pork tenderloin; in 1/2"
    - slices
    1 tb Olive oil
    3 sl Bacon
    1 lb Delicata squash; seeded, in
    - 1" piece*s
    3/4 c Unsweetened apple juice
    2 Shallots; thin sliced
    3 tb Cider vinegar
    1 ts Snipped fresh thyme
    +=OR=+
    1/4 ts Dried thyme; crushed
    6 c Fresh baby spinach

    Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon
    ground black pepper. In a large nonstick skillet cook
    pork in hot oil over medium-high heat for 5 minutes or
    until browned but still slightly pink in center, turning
    once halfway through cooking. Remove from skillet; keep
    warm.

    In the same skillet cook bacon over medium heat until
    crisp. Transfer bacon to paper towels to drain. Crumble
    bacon; set aside. Wipe skillet clean. Add squash, apple
    juice, 1/4 cup water, and shallots to skillet. Bring to
    boiling; reduce heat. Cook, covered, for 6 to 8 minutes
    or until squash is just tender.

    Add vinegar, thyme, and 1/4 teaspoon ground black pepper
    to skillet. Return pork and any accumulated juices to
    skillet; heat through. Serve over spinach. Sprinkle with
    bacon.

    FROM THE TEST KITCHEN: It is not necessary to peel
    delicata squash. The skin is tender after cooking and is
    a good source of fiber.

    Makes: 4 servings

    Better Homes & Gardens | January 2017

    MM Format by Dave Drum - 28 January 2017

    Uncle Dirty Dave's Archives

    MMMMM

    ... Triple fortified stock made from heritage chickens is Michelin level.
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)